Dinner · 30 min · italian

Creamy Tuscan Chicken

Chicken breast does the heavy lifting here, with heavy cream rounding it out. An Italian dinner that takes 30 minutes, start to finish. The macros do the talking: 40g protein, 10g carbs, and 30g fat in every 480-calorie serving. Leftovers keep well, so it doubles as next-day lunch without any extra work.

✓ USDA-verified nutrition data

Ingredients

• 1.5 lb Chicken breast
• 1 cup Heavy cream
• 1/2 cup Sun-dried tomatoes
• 3 cups Baby spinach
• 1/2 cup Parmesan
• 4 cloves Garlic
• 1 tsp Italian seasoning

Steps

1. Pat the chicken dry and season with salt, pepper, and the Italian seasoning — dry chicken browns; wet chicken steams.
2. Sear in a large skillet over medium-high heat, 5 to 6 minutes per side, until golden and the juices run clear; set aside on a plate.
3. Lower the heat to medium and soften the minced garlic and sun-dried tomatoes for 1 minute, stirring constantly so the garlic does not burn.
4. Pour in the cream, scraping up the browned bits, and bring to a gentle simmer — never a hard boil, which can split the cream.
5. Whisk in the parmesan a handful at a time until the sauce thickens enough to coat the back of a spoon.
6. Fold in the spinach and stir just until wilted, about 1 minute.
7. Return the chicken and any collected juices to the pan; simmer 5 minutes to warm through.
8. Spoon the sauce over the chicken and serve right away.

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